Oh So Simple Summer Corn Salad

1
Cindy Smith Bryson

By
@cindyluhooskitchen

Everyone has a corn salad recipe. This is the easiest and tastiest I have ever made. The flavors meld together so well and it picks up flavor as it sits. To save time, I replace one can of white corn with Mexicorn and leave out the chopped sweet red pepper. Makes a beautiful presentation with only a few ingredients and minimal prep time!
EDITED 5/6/13: I just realized I left out the mayo when I posted (soooo embarrassed)!
Just add to your taste. Refrigerate, then stir well before serving.

Rating:

★★★★★ 4 votes

Comments:
Serves:
6-8 servings
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

  • 3
    plum tomatoes, seeded and chopped
  • 1/2 c
    thinly sliced green onions
  • 1/2 c
    chopped sweet red pepper (or in a pinch, leave out pepper and substitute 1 or 2 cans mexicorn for white corn)
  • ·
    salt and pepper, to taste
  • ·
    mayonnaise, added to taste
  • 4-5 can(s)
    white or shoepeg corn ( in a pinch, leave out red pepper above, and substitute one or more mexicorn for white)

How to Make Oh So Simple Summer Corn Salad

Step-by-Step

  1. Combine all ingredients in large bowl. Cover and refrigerate @ least one hour.

Printable Recipe Card

About Oh So Simple Summer Corn Salad

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy




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